Lemon Ricotta Pancakes with Blackberry Sauce

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I found this recipe on annies-eats.com, and they was fantastic. These get an 8. The pancakes were very tender and light. I love traditional buttermilk pancakes, but they are more substantial than these are. So, I did make some changes, which I put in bold. Also, we ended up breaking out the cream, which made them very good. So, next time, I will increase the lemon so the lemon flavor shines through more. Also, I will puree and strain the blackberry sauce, and then spoon on fresh berries and cream, which is what we ended up doing.

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Lemon Ricotta Pancakes with Blackberry Sauce

Ingredients

For the blackberry sauce:

  • 12 oz. blackberries, rinsed and drained
  • ¼ cup sugar I used 1 Tbs. and my berries were tart. Use more if you like sweet berries. I also squeezed some lemon juice on.
  • 1 tbsp. cornstarch I left this out and instead cooked it down until it was syrupy.
  • 1 tbsp. cold water I left this out

For the pancakes:

  • 1 cup ricotta cheese We used low-fat ricotta
  • 1 cup milk
  • 3 large eggs, separated
  • Zest and juice of 1 lemon I did this, but it needed more. I would use at least 50% more than what it called for
  • 1½ cups cake flour* I think this is a must—you can make your own by subbing out 2 Tbs. of flour for cornstarch per cup of flour
  • 1 tbsp. baking powder
  • ¼ tsp. salt
  • ¼ cup sugar I cut this in half, and they were good. You could use all the sugar and I’m sure they would be better. Also, next time, I would add a slight bit of vanilla
Directions

  • To make the blackberry sauce, combine the blackberries and sugar in a medium saucepan set over medium-high heat.  Cook, stirring occasionally, until the berries begin to release some of their juices and the mixture is simmering.  Combine the cornstarch and water in a small bowl; whisk until smooth.  Add the cornstarch mixture to the blackberries and mix well.  Reduce the heat to medium and let cook, stirring occasionally, until the mixture comes to a low boil and thickens slightly.  Remove from the heat and keep warm if desired.  The sauce will thicken slightly as it cools.

  • To make the pancakes, combine the ricotta, milk, egg yolks, lemon zest and lemon juice in a large mixing bowl.  Whisk to combine.  Add in the cake flour, baking powder and salt and mix just until incorporated.  In another clean, dry mixing bowl, beat the egg whites on medium-low speed until foamy.  Increase the mixer speed to medium-high and continue to beat, adding the sugar gradually, until medium-soft peaks form.

  • Fold one third of the egg white mixture into the ricotta mixture with a spatula until completely incorporated.  Add in the remaining egg whites and fold in gently until the mixture is smooth and light.

  • Heat a griddle or skillet over medium heat.  Grease as needed.  Ladle a scant ½ cup of batter onto the cooking surface for each pancake.  Allow to cook until bubbles begin to form on the top surface.  Use a large spatula to carefully flip the pancake and cook the other side until light golden and cooked through.  Repeat with the remaining batter.  If desired, keep finished pancakes warm in a 200˚ F oven until all the batter is cooked.  Serve warm with fresh blackberry sauce.

Source

pancakes from Williams Sonoma, blackberry sauce Annie original

http://www.annies-eats.com/2011/01/12/lemon-ricotta-pancakes-with-blackberry-sauce/

 

Mel’s Source

Recipe retrieved 7/31/15 from http://www.annies-eats.com/2011/01/12/lemon-ricotta-pancakes-with-blackberry-sauce/

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